Friday, February 28, 2014

Tri-State panic has settled in among the masses! Not only are they talking about that four letter word, S-N-O-W, but they're calling for anywhere from 7"-10" coming in this weekend! They panic at an 1" but at up to 10" it's mass hysteria. I did venture out to pick up an extra bag of Salt for outside but no store around here has any, and the stores were packed already at 8:00 this morning. Sunny again but it was 8 degrees early and only a high of 21. I will really be happy when this cold and snowy weather breaks! For dinner tonight Chicken Breasts and a box of Chicken Helper. I prepared Crispy Cheddar Bacon Chicken w/ Cheesy Rotini Pasta.

I really enjoy the Hamburger Helpers – Betty Crocker Crispy Cheddar Bacon Chicken – Chicken Helper. I’ve tried a few of them now but this is my favorite by far. This really turns out delicious and it's so easy to prepare! The Rotini and Cheese Sauce is excellent and the Seasoned Crumb Coating with Natural Bacon Flavor for the Chicken is one of the better Crumb Coatings I’ve had for Chicken. To prepare it first go ahead and make the Pasta, by the box directions. Then prepare your Chicken and you have one fine meal! The Chicken Helper box contains Rotini Pasta with Naturally Flavored Cheesy Sauce Mix & Seasoned Crumb Coating with Natural Bacon Flavor. I added the Chicken, Water, 2% Milk, Canola Oil, Sea Salt and Pepper. It all comes together for one easily made and delicious dinner. I also had a slice of Klosterman Wheat Bread. For dessert later a Jello Sugar Free Double Chocolate Pudding.

Save your waistline and your wallet with these quick and packable low-calorie lunch options. Our low-calorie sandwich recipes, low-calorie salad recipes and more low-calorie lunches are perfect to pack for the office.

Tuscan-Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day's lunch......

BLT Salad
Here's a salad version of America's favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C.....

Thursday, February 27, 2014

Another cold and blustery day out again. It seems that's the norm around here anymore. But a very positive sign that was on yesterday was the Cincinnati Reds had their first Spring Training Game in Arizona, which they won 8-3 over Cleveland. Spring can't be too far away when "The Boys of Summer" start playing. For dinner tonight it's a Jennie - O Seasoned Turkey Breast Steak w/ Au Gratin Potato Casserole, Cut Green Beans, and Fried Apples.

I've been buying the Jennie - O Seasoned Turkey Breast Steak for a while now. Easy to prepare, comes seasoned, and always delicious! It serves up to 5, but a lot of times like tonight I'm cooking for 1. So I've got some great leftovers that's perfect for Sandwiches or Fajitas.

I had come across the Jennie – O Seasoned Turkey Breast Steak at Walmart a while back, and been using regular ever since! As I described earlier it comes Seasoned and it’s only 130 calories and 3 carbs per serving. You can prepare it several ways, I pan fried mine. To prepare it just preheat a large skillet over medium heat, spray it with nonstick spray. Cook the steaks, turning 2-3 times until meat thermometer inserted into thickest portion of meat reached 165°F, approximately 19-21 minutes. Covered with lid for the last 5 minutes of cooking. Remove from stove top, cover, and let rest for 5-10 minutes before slicing. As usual it’s another winner from Jennie – O! It was moist and well seasoned, I did add a couple of shakes of Sea Salt while it was cooking.

Fried Apples!

For one side dish I baked a Idahoan Homestyle Au Gratin Potato Casserole. Use these from time to time, another easy to prepare dish. Just mix all the box ingredients with water, milk, and butter and bake. Bakes up a delicious Au Gratin Potato Casserole! Then I heated up a small can of Del Monte Cut Green Beans. I also had a slice of Klosterman Wheat Bread. Then for dessert a bowl of my Mom's Fried Apples. She makes them with Splenda and they just melt in your mouth!

Cooking Instructions:
SKILLET METHOD:
Preheat a large skillet over Medium heat.
Spray with nonstick spray.
Cook steaks, turning 2-3 times UNTIL meat thermometer inserted into thickest portion of meat reaches 165°F, approximately 19-21 minutes.
Cover with lid for the last 5 minues of cooking.
Remove from stovetop, cover, and let rest for 5-10 minutes before slicing.

There’s no better way to start a savory Au Gratin Homestyle Casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & cheesy side. For family meals or for special occasions, this cheesy, delicious dish is sure to please.
Oven Directions
Best for Golden Browning
PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.
Nutrition Facts
Serving Size 2/3 cup mix (29 g)
Per Serving % Daily Value*
Calories 110

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and maize.

Semolina is derived from the Italian word semola, meaning 'bran'. This is derived from the ancient Latin simila, meaning 'flour', itself a borrowing from Greek σεμίδαλις (semidalis), "groats". The words simila, semidalis, groat, and grain may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, samita and godhuma. Semolina may also be a loan word from the Semitic root smd – to grind into groats.

Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the width of the wheat kernels. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting, these endosperm particles, the semolina, are separated from the bran. The semolina is then ground into flour. This greatly simplifies the process of separating the endosperm from the bran and germ, as well as making it possible to separate the endosperm into different grades because the inner part of the endosperm tends to break down into smaller pieces than the outer part. Different grades of flour can be thus produced.

Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina).
Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.)
When semolina comes from softer types of wheats, it is white in color. In this case, the correct name is flour, not semolina. In the United States, coarser meal coming from softer types of wheats is known also as farina.

Boiled semolina turns into a porridge, known in some areas as Cream of Wheat. In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania and Croatia, semolina is known as Grieß (a word related to "grits") and is mixed with egg to make Grießknödel, which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter.
In South India, semolina is used to make savory foods, like rava dosa and upma, or puddings, like kesari or sheera. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating.
In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes.

Dutch semolina pudding with a redcurrant sauce

In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Romania and Croatia, semolina is cooked with water or milk and sweetened with squares of chocolate to make the breakfast dish Grießkoch or Grießbrei. In the Netherlands, it is called griesmeelpap, although there is usually no chocolate in it, and it is more a dessert than a breakfast dish. Sweetened semolina, boiled in water or milk into a firm porridge and subsequently refrigerated, is popular in northwestern Europe as a dessert called semolina pudding. It is often flavored with vanilla and served with jam or redcurrant sauce.
In Sweden, Estonia, Finland, Lithuania, Latvia, Poland, Ukraine and Russia, it is eaten as breakfast porridge, sometimes mixed with raisins and served with milk. In Swedish it is known as mannagrynsgröt, or boiled together with blueberries, as blåbärsgröt. In Sweden, Estonia, Finland and Latvia, for a dessert usually eaten in summer, semolina is boiled together with juice from berries and then whipped into a light, airy consistency to create klappgröt (Swedish name), also known as vispipuuro (Finnish name) or mannavaht (Estonian name). In the Middle East, it is used to make desserts called harisa, or so-called basbosa or nammora.
In Pakistan and North India, semolina is used for such sweets as suji halwa. Such a preparation is also a popular dessert in Greece (halvas) and Cyprus (halvas or helva). In Cyprus, the semolina may be mixed also with almond cordial to create a light, water-based pudding. In Turkey ("Helva"), Bulgaria ("Halva"), Iran ("Halva"), Pakistan ("Halva"), and Arab countries, halawa is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts.
Basbousa (North African and Alexandrine harisa) is made chiefly of semolina. In some cultures, it is served at funerals, during special celebrations, or as a religious offering.

As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour is said to produce a tasty crust.

Wednesday, February 26, 2014

I guess we're in for a cold week or so from I'm hearing on the news. This weather is really getting old, it seems as the Ground Hog was right! It was sunny out all day but we had a wind chill that made feel in the teens to the single digits all day. Think warm Spring Days! For dinner tonight it's Hardwood Smoked Turkey Sausage and Shrimp w/ Red Beans and Rice.

To make this I used one of my favorites Smoked Turkey Sausage, Butterball Hardwood Smoked Turkey Sausage. For me this is a perfect Smoked Turkey Sausage; fantastic flavor, great seasoning, and cooks up just right. To prepare it I pan fried it in a medium size skillet. Just sprayed the skillet with Pam and fried them on medium heat about 12 minutes, turning the sausages frequently until done. When done I sliced 1 1/2 of the two sausages up into quarter size pieces and set aside. Then for the Shrimp I had a bag of Kroger Jumbo Shrimp in the freezer. I sat them in the fridge overnight to thaw. I rinsed them cold water and they were ready to go when it was time to add them to Red Beans and Rice. I added the Shrimp to the mix last because the Shrimp doesn't take long to get done.

Then for the Red Beans and Rice I used Zatarain’s New Orleans Style Reduced Sodium Red Beans and Rice. Easy way to have some excellent Red Beans and Rice, plus it’s Reduced Sodium. If you love Red Beans and Rice you’ll love this! To prepare; In a 2 quart saucepan, combine 2 3/4 cups water, 2 tablespoons olive oil or margarine and Zatarain’s Black Beans and Rice. Stir well and bring to boil. Stir, reduce heat, cover and simmer over Low heat for 25 minutes. Stir occasionally to prevent sticking. Remove from heat and let stand 5 minutes. Stir and serve. Black Beans and Rice will be saucy. Before serving this I added the sliced Smoked Turkey Sausage and a few shakes of the Frank’s Red Hot Sauce, too good! I also had a slice of Klosterman Wheat Bread.

Zatarain’s Reduced Sodium Red Beans and Rice

25% Less sodium than our original Red Beans and Rice. Serves 4. A New Orleans tradition. Since 1889. This easy-to-prepare dinner mix has just the right blend of ingredients for a great tasting, authentic New Orleans style meal. Zatarain’s has been the leader in authentic New Orleans style food since 1889. So when you want great flavor, Jazz it up with Zatarain’s! This product contains 720 mg of sodium per serving. Our original Red Beans & Rice contains 1200 mg sodium per serving.

Tips: Try adding a half pound of sliced smoked sausage or diced ham to make a delicious dinner entrée.

If you follow my blog you know that I use Jennie O Turkey Products on a regular bases. So I'm happy to

announce that I'll be featuring posts on my blogs on Jennie - O Turkey Products and Recipes! I received permission to pass along their delicious recipes, just yesterday. All the recipes and products can always be found on the Jennie - O web site, which is packed with great ideas and Turkey recipes. Haven't made the Switch yet, it's time!

8:00 p.m. until 1 a.m.in the Entertainment Tent
And then continue the party in the MainStrasse Bars!

Begin your Mardi Gras Celebration in our huge MainStrasse Village Entertainment Tent or your favorite MainStrasse Village Business. Entertainment Tent with live music and Cajun Food by Shiska Haus opens at 8 p.m. Music by The Naked Karate Girls on Friday and 4th Day Echo on Saturday begins at 9 pm, following the parade each night.

BIG HEAD PARADE on Friday and GRANDE PARADE on Saturday begin at 8:00 p.m. and will travel down Main Street. Anyone interested in entering a float, Big Head or walking in the parade, please contact the MainStrasse Village Association at 859-491-0458 for an entry form.

Baubles, Bangles and BEADS will be available at MainStrasse Village businesses and also at the Goose Girl Fountain and the Mardi Gras Entertainment Tent.

Tickets are $10 per night if purchased individually or JUST $15 in advance for both nights. Advance tickets will be on sale through February 27 at www.mainstrasse.org, at Cock & Bull English Pub, Pachinko and Strasse Haus or by calling the MainStrasse Village office at 859-491-0458. Tickets may also be purchased at the event. ONLY 6,000 tickets will be sold for each night. Buy in advance so you don’t get shut out! YOU MUST BE 21 TO PURCHASE A TICKET!

FREE Parking is available in the IRS Parking Lot at 4th & Johnson Streets

We've got a few Buffalo Roast Recipes for the Wild Idea Recipe of the Week, it's all from Jill O'Brien of Wild Idea Buffalo!

Buffalo Roast Recipes

By: Jill O'Brien

* Hanging Tender

The Hanging Tenderloin is also known as the “Mock Tender”, as it is shaped similarly and is very tender and flavorful. It is located next to the liver, so the flavor is even richer and sweeter. The texture is somewhere in between steak and liver, which creates quicker, grilling time. I either grill the hanging tender whole, or cut into steaks. There is a piece of sinew that runs the length of the tenderloin, I usually leave that in, but it could be removed if you wish. By removing the sinew you will end up with pieces of meat, which works great for kabobs.

* Sirloin Tip and Top Round Roasts:

I use two methods for cooking the Top Round & Sirloin Tip Roasts; one is marinating and cooking at higher temperature for a shorter period of time; and the other is low & slow. Both of these roasts work well for grilling or roasting.

Once tried, this will become a favorite. The meat is so tender, flavorful and juicy. This makes fabulous BBQ, or shredded for sandwiches & enchiladas.

1 - Place heavy deep roasting pan rubbed with olive oil in 475* hot oven till heated
2 - Rub Brisket with olive oil, salt & pepper, and place in hot roasting pan, sear for three minutes & turn, searing another 3 minutes.
3 - Add 1 quart natural apple cider. Bring liquid to a boil.
4 - Reduce heat to 325* and cover. Braise for 3 hours or until meat pulls apart easily with fork. Turn once during braising time.
5 -Let rest until you can handle. Pull into pieces or shred using two forks.
*Note: I leave the meat in the juice until ready to serve. If serving as BBQ, add some of the juices to your sauce. The apple cider complements the flavor of the buffalo without overpowering it or changing the taste.

Tuesday, February 25, 2014

Back to old routine of Winter! It snowed just enough, early this morning, to make the roads and overpasses slick. As usual cleaned off the car windows of blowing snow and then salted the driveway. Thankfully we didn't get very much of the white stuff this time. Windy, cloudy, and cold out all day. All you can do is fix a good meal and eat those winter blues away! Tonight I prepared a Panko Crusted Cod Fish Sandwich w/ Baked Fries.

To prepare the Cod I rinsed the fillets off with cold water and patted dry. Then seasoned them with Sea Salt and Pepper. Combined the flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour. Dip the floured fillets into the Paprika seasoned Egg Beater’s, allowing excess to drip off. Place fillets, one at a time, in Panko Bread Crumbs, and lightly toss fillets until both sides are covered. Meanwhile, heat canola oil in a skillet and place the fillets in and saute 3 minutes each side, or until fillets are heated through and Panko Crust has browned. Served the fillet on a Aunt Millie's Reduced calorie Whole Grain Bun.

To go with my Cod Sandwich I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. Love Potatoes and love these fries! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.

* Rinse fillets and pat dry the fillets and season with Sea Salt and Pepper.
* Combine flour and both Garlic Powder and Onion powder then press both sides of fillet into flour for a light dusting , shaking off any excess flour.
* Dip floured fillets into Paprika Seasoned Egg Beater’s, allowing excess to drip off.
* Place fillets, one at a time, in Panko Bread Crumbs and lightly toss fillets until both sides are covered.
* Meanwhile, heat canola oil in skillet and place the fillets in oil and saute 4 minutes each side, or until fillets are heated through and Panko Crust has browned.

Shark fin soup (or shark's fin soup) is a popular soup item of Chinese cuisine usually served at special occasions such as weddings and banquets, or as a luxury item in Chinese culture. The shark fins provide texture while the taste comes from the other soup ingredients. The soup originated centuries ago during the Ming Dynasty. Demand for the soup has increased as income levels of Chinese communities worldwide have risen. International concerns over the sustainability and welfare of sharks have impacted consumption and availability of the soup.

Shark fin soup dates back to Ming Dynasty China and is considered by Chinese as one of the eight treasured foods from the sea. The popularity of shark fin soup rose in the late 18th and early 19th centuries as standards of living began to improve. The delicacy was coveted by emperors because it was rare, delicious, and required elaborate preparation.Holding both culinary and symbolic significance, the dish is popular at important occasions such as weddings, banquets, and important business deals. It symbolizes wealth, power, prestige and honor. This staple of gourmet Chinese cuisine is a show of respect, honor, and appreciation to the guests.

Genuine shark fin soup or stew is made with shark fins obtained from any of a variety of shark species. Raw shark fins are processed by first removing the skin and denticles, then trimming them to shape and bleaching to a more desirable color.
There are two types of the dried form, cooked/skinned (shredded) and raw/unskinned which requires more preparation. Both need to be softened before they can be used to prepare soup.
Sharks' fins are sold in many forms: dried, cooked, wet and frozen. Canned ready-to-eat shark fin soup is also available in Asian markets.

Shark fins used in the soup are the cartilaginous dorsal, pectoral and caudal fins.
Fins are sometimes harvested by a process known as shark finning. The person performing shark finning often leaves the shark to die in the ocean after having cut the fins off. This is a major cause of shark population decline worldwide.

In shark fin soup, the fins themselves are virtually tasteless. The taste comes from the soup, while the fins are valued for their texture. It has a "chewy, sinewy, stringy" texture. Krista Mahr of TIME called it "somewhere between chewy and crunchy." Dave Lieberman of OC Weekly wrote that it is a "snappy, gelatinous texture". Most westerners' reaction to eating shark fin for the first time is that it has almost no taste. However, texture is prized as much as taste in Asian cuisine.

Chinese culture has lauded shark fins alleged properties to boost sexual potency, enhance skin quality, increase one's qi or energy, prevent heart disease, and lower cholesterol.
It is alleged in old Chinese medical books that shark fins helps in areas of rejuvenation, appetite enhancement, blood nourishment and is beneficial to vital energy, kidneys, lungs, bones and many other parts of the body.
Vitamin content of typical shark fin soup is much less than that of typical vegetable soup, containing almost no vitamin A. However, it contains slightly more iron, zinc, riboflavin, and phosphorus than normal vegetable soup.
There are claims that shark fins prevent cancer; however, there is no scientific evidence, and one study found shark cartilage to be of no value in cancer treatment.
WildAid, a wildlife non-governmental organization, warned that eating too much shark fin can cause sterility in men. It is known that larger fish like shark, tuna and swordfish contains high level of methylmercury. For soon-to-be pregnant, pregnant women, nursing mothers and young children, FDA/EPA have advised them to avoid consumption of fish high in mercury.

Shark fins and other shark parts for sale in a Chinese pharmacy

Shark fin soup is a popular delicacy in China, and is eaten in Chinese restaurants around the world. Peter Knights, executive director of WildAid, said in 2001 that the shark fin trade more than doubled in the prior 15 years.
A survey carried out in China in 2006 by WildAid and the Chinese Wildlife Conservation Association found that 35% of participants said they had consumed shark fin soup in the last year, while 83% of participants in an online survey conducted by the World Wide Fund for Nature, said that they had consumed shark fin soup at some time.
In Hong Kong restaurants, where the market has traditionally been strong, demand from Hong Kong natives had reportedly dropped in 2006, but this was more than balanced by an increase in demand from the Chinese mainland, as the economic growth of China has put this expensive delicacy within the reach of a growing middle class.
Based on information gathered from the Hong Kong trade in fins, the market was estimated in 2004 to be growing by 5% a year. Consumption of shark fin soup has risen dramatically with the middle class becoming more affluent, as Chinese communities around the world enjoy increasing income levels. The high price of the soup means it is often used as a way to impress guests or at celebrations, 58 percent of those questioned in the WWF survey said they ate the soup at a celebration or gathering.
By late 2013, however, a report in The Washington Post indicated that shark fin soup was no longer seen as fashionable in China. The movement against shark fin soup began in 2006, when WildAid enlisted Chinese basketball star Yao Ming as the front person for a public relations campaign against the dish. The campaign was taken up by a coalition of Chinese businessmen, celebrities, and students, and began bearing fruit in 2012, when China passed a ban on shark fin imports. In January 2013, China Daily reported that officials in Zhejiang province found that many shark fin soup restaurants were selling artificial shark fins, and that one-third of the samples that the officials had obtained contained dangerous amounts of cadmium and methylmercury. Within two months of the China Daily report, China ordered officials throughout the country to stop serving dishes made from protected wildlife at official banquets, and in September, the Hong Kong government issued a similar order. According to WildAid, consumption of shark fin soup in China has dropped by 50 to 70 percent since 2011. China's commerce ministry indicated that consumption of shark fin soup during the 2013 Spring Break holiday had decreased by 70 percent from 2012, and Hong Kong industry groups reported that shark fin imports were down by 20 to 30 percent from 2012. Also, anecdotal evidence points to a worldwide drop in shark fin prices and a move away from shark fishing in parts of Africa.

Mock shark's fin was first used in Hong Kong during the 1970s. From the 1990s onward, mock shark’s fin became popular in many restaurants throughout China. Substitutes for shark fin exist, commonly known as Mock Shark's Fin'. Products can be made from various ingredients, primarily gelatin. An alternative uses soy. A Japanese company uses pork gelatin. A popular, low-cost 'fake sharks fin soup' made using vermicelli is widely available in Asia. They can also be made from cellophane noodles or fensi. Other varieties included chicken breast, Jinhua ham, and pig's skin. Today, mock shark's fin can also be purchased in preserved form from local supermarkets and convenience stores.

Instead of using contact paper on your kitchen shelves, use some peel-and-stick vinyl floor tiles (cut to size if necessary). They're super easy to clean, and they're usually cheaper, too - some stores will even give you a free sample.

Monday, February 24, 2014

Only a high in the low 30's but a beautiful sunny day out all day! Had the car washed and stopped by the store to pick up a few items for my Mom. Home the rest of the day cleaning the computer and running weekly scans and that was about the extent of my day. I've been cooking a lot of full meals lately and wanted something easy to prepare tonight. So tonight its Breaded Chicken Breast Strips w/ Cut Green Beans and Mashed Potatoes.

I used Pilgrim’s Southern Style Breast Strips, first time in quite a while. Very easy to prepare; Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter. Chicken is served! Some of the best frozen Chicken I've found. Excellent seasoned breading and very meaty, and easy to prepare. Served it with a side of JB's Fat Boy Sticky Stuff BBQ Sauce.

Then my two sides were just as easy to prepare tonight also. For one side I heated up a small can of Del Monte Cut Green Beans, just heat and serve. Then I also prepared a cup of Idahoan Homestyle Mashed Potatoes. It comes in a microwavable cup, another heat and serve. I also had a slice of Klosterman Wheat Bread that I buttered with I Can't Believe It's Not Butter. For dessert later a Jello No Sugar added Chocolate Double Pudding.

Pilgrim’s Southern Style Breast Strips

Pilgrim’s Southern Style Breast Strips evoke memories of growing up in a sleepy southern town. The crickets chirping, the moss hanging from the trees, the air humid and everything moving slow in the heat. And your grandmother’s delicious home cooking brought the entire family around the table on the weekends.

Our Southern Style Breast Strips feature a juicy piece of chicken with a breading just right to deliver that southern flair. Our special blend of spices and seasonings with the whole muscle goodness of white breast meat will please kids and old-timers alike.

Ideal as:

Appetizers
Snacks
Lunch or Dinner Entrées
Crowd Pleasers

Cooking Instructions:

Oven: Preheat oven to 350° F. Arrange frozen chicken breast fritters in a single layer on an ungreased baking sheet. Bake, uncovered, for 25-30 minutes until no pink remains or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Fryer: Heat oil to 350° F. Fry frozen chicken breast fritters for 6 minutes or an internal temperature of 165° F as measured by use of a food thermometer placed in the thickest part of the chicken breast fritter.

Due to variations in equipment, heating times and/or temperature may require adjustment. DO NOT MICROWAVE.

The Quarter Pounder is a hamburger product sold by international fast food chain McDonald's, so named for containing a patty with a precooked weight of a quarter of a pound (113.4 g) that was first introduced in 1972. In 2013, the Quarter Pounder was expanded to represent a whole line of sandwiches that replaced the company's discontinued Angus Third Pounder sandwiches.

The Quarter Pounder was created by Al Bernardin, a franchise owner and former McDonald's Vice President of product development, in Fremont, California, in 1971. Bernardin had moved to Fremont in 1970 after purchasing two company-owned McDonald's restaurants.
Bernardin began experimenting with new menu items for his McDonald's franchises. According to a 1991 interview, Bernardin noted that he "felt there was a void in our menu vis-à-vis the adult who wanted a higher ratio of meat to bun." In 1971, Bernardin introduced the first Quarter Pounders at his McDonald's in Fremont using the slogan, "Today Fremont, tomorrow the world." His Quarter Pounder became a success and was added to the national American menu in 1972.
In November 2008, McDonald's Japan (which did not ordinarily offer the Quarter Pounder) converted two Tokyo restaurants into "Quarter Pounder" branded restaurants which only sold Quarter Pounder meals. These promotional branches closed on 27 November 2008 coinciding with the re-introduction of the Quarter Pounder at regular McDonald's branches throughout the Kantō (Tokyo) region from 28 November. The Quarter Pounder was launched at one McDonald's restaurant in the Kansai (Osaka) region on 23 December 2008. It was later reported that 15,000 customers had visited the restaurant on the first day, generating a record 10.02 million yen in sales for a single restaurant in one day. However, it was also revealed that McDonald's had hired 1,000 "extras" to queue up on the first day. McDonald's Japan explained that the hirees were used for "product monitoring purposes".

In most markets unfamiliar with imperial measurements, the Quarter Pounder is known as the Hamburger Royale, McRoyal, or variants thereof. In France, Belgium and Portugal for example, the Quarter Pounder, which by standard includes cheese is called Royal Cheese. In Italy, formerly known as McRoyal DeLuxe, it goes by Deluxe, Cheese and Bacon variants.
In English-speaking countries that have adopted metrication, the burger retains the Quarter Pounder name. The term Quarterão com Queijo is used in metric Brazil, Cuarto de Libra con Queso in Spain and in Latin America, and Quarter Pounder Cheese is used in Sweden. In the United States and South Africa there are two variations: the Quarter Pounder with cheese, and the Quarter Pounder Deluxe. In some Middle-Eastern countries such as Saudi Arabia and United Arab Emirates, McDonald's provides both a Quarter Pounder and a McRoyale burger on its menu, the McRoyale having slightly different ingredients. In Chinese markets, the Quarter Pounder is known as a "full three taels" because three taels is approximately equal in weight to a quarter pound. In Russia, it is known as Royal Cheeseburger.
The burger comprises a beef patty weighing 4 oz. (113 g) before cooking[6] and 3 oz. prepared, pickles, raw onion, ketchup, and mustard. The more common variant, the Quarter Pounder with cheese, adds two slices of American cheese.
The nutritional content of the Quarter Pounder varies between countries and locations. For example, in Australia, which uses local beef for its McDonald's products, the average Quarter Pounder has a higher protein value of 33.7 g per serving, in comparison to those found in the United States.[7] However, such values do not account for exactly all burgers within a location, as variation is always a possibility.

Although they are most commonly associated with McDonald's, many other hamburger outlets sell or have sold quarter-pound hamburgers. "Quarter Pounder" is a trademark in the United States, but outlets in some other countries have been able to use similar names for their own products, such as the British Wimpy chain's "Quarterpounder."

Here's one I did not know! - When flushing grease down the drain, don't use hot water (like many of us were taught). The grease coats the pipes, cools, and will collect bits of debris. Instead, use cold water. It will make sure the grease solidifies in chunks that will easily get flushed through the pipes. Better yet, empty your grease into a soda can and throw it away!

Sunday, February 23, 2014

Well our fling of Spring Weather ended, only a high in the mid 30's out today. It rained a bit this morning and then turned to snow flurries on and off the rest of the day. Not much warmer next week and they say it will be in the single digits a few mornings. It sure seems like it's been one long Winter. So what better way to heat the inside up than some Turkey Lasagna! For dinner tonight I made some Healthy Harvest Turkey Lasagna w/ Baked French Bread.

The Lasagna came out perfect! Everything tasted so fresh and as usual the Jennie -O Turkey was star bringing everything together to make one delicious dish! Plenty of leftovers for another meal or to freeze for later use. I've frozen this several times and it always comes out great after reheating. I left the original recipe at the bottom of the post. With just a few changes I saved on calories, carbs, and fat grams.I also baked a loaf of Pillsbury Rustic French Bread. For dessert later tonight, while watching The Amazing Race All-Stars, a Healthy Choice Frozen Dark Fudge Swirl Frozen Yogurt.

Easy Chicken Soup Recipes and Chicken Stew Recipes and comes to you from the Eating Well web site, which is stocked full of healthy and delicious recipes.

Easy Chicken Soup Recipes and Chicken Stew Recipes

Warm up with one of these hearty chicken soup recipes and chicken stew recipes.
Few things are more satisfying on a chilly night than a hearty bowl of chicken soup or chicken stew. Quick Coq au Vin tastes rich and hearty without the long cooking time—perfect for easy entertaining. With leftover roast chicken and a few pantry staples you can make Chicken & White Bean Soup in less than 30 minutes. Full of hearty greens and lots of fresh ginger, Hawaiian Ginger-Chicken Stew makes a great cold-weather tonic. You’ll love these new recipes for making chicken soup and chicken stew.

Quick Coq au Vin
Here’s a quick version of Coq au Vin, a red wine-braised chicken-and-vegetable stew that usually takes the better part of an afternoon to make. Serve with herbed mashed potatoes and green beans.....

Braised Chicken Gumbo
Leftovers make this chicken gumbo an absolute breeze. The only prep you’ll need to do is to dice a bell pepper and slice some okra if you’re using fresh. That’s it! If you don’t have leftover chicken and sauce from Wine & Tomato Braised Chicken, you can use 2 cups shredded cooked chicken and 2 cups canned diced tomatoes instead of the leftover sauce....

* Click the link below to get all the Easy Chicken Soup Recipes and Chicken Stew Recipes

Accidentally drip candle wax on a tablecloth? Remove it by rubbing with an ice cube and then scraping it with a dull knife. Another way to remove candle wax from a tablecloth or other fabric is to place some brown paper (not newspaper) over the top and iron it on a low heat. The wax will transfer to the paper!

Saturday, February 22, 2014

It's a beautiful day in the neighborhood! Sunny and a high of around 51 degrees. With the last few days of sun and warmer temps we can actually see most of the lawns instead of piles of snow. I had been wanting to try the Jennie - O Turkey Franks but could not find them sold anywhere until I was on-line and seen that Target sells them. I had never shopped at Target before and after this morning I may not again! I had read some not so kind reviews of Target as from people who are handicapped, but they are the only ones in this area that sells the Jennie - O Turkey Franks so I thought I would give them a try.

They opened at 8:00, so I have learned through the years if you have to rely on a stores electric carts you go early so you can use one that's fully charged. I was the third person in as the doors opened and very disappointed right off seeing they only had 3 electric carts for the entire store, that was in sight at least. Then I noticed all 3 carts were unplugged which meant that they had set there all night without being recharged. I checked all 3 carts and all were near dead but I tried one anyway. I got about halfway to the grocery dept. and the cart died. After several minutes I got a clerks attention and he got me a second cart. They were still stocking and some of the aisles were blocked with boxes and pallets but I was finally able to grab a couple of packages of the Jenn O Turkey Franks. I wanted to look around but the cart was fading fast so I headed to check out line. Didn't make it though as the 2nd cart passed away, they brought me a third cart! I was able to make it through the line and to my car before that one had the same fate as the other 2. If I go back to Target it will be for the Franks and nothing else! Needless to say if you have to rely on electric carts you might want to avoid Target and Whole Foods who don't even supply electric carts, at least the Whole Foods here in West Chester. Sorry for the rant, on with the menu! I prepared Steamed Hot Dogs and Buns w/ Fat Free Pringle's.

I'm finally getting a chance to try the Jennie - O Turkey Franks, and I'm glad I did! Nice size Turkey Franks, and steamed up plump and a whole lot of flavor! Got to give these a high rating on the Dog Scale for sure. I usually boil or grill Franks or Hot Dogs but last week I had purchased a steamer and had chance to give it a try today. It worked to perfection, good purchase. As I said the Franks came out nice and plump with lots of flavor, these will make some fantastic Chili Dogs. Served them on a Aunt Millie's Reduced Calorie Hot Dog Bun and topped them with French's Yellow Mustard. Served with a side of Pringle's Fat Free Potato Chips. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

Weight Watchers ® PointsPlus ® Value: 2*
*The PointsPlus ® value for this product was calculated by Aunt Millie’s and is provided for informational purposes only. This is not an endorsement, sponsorship or approval of this product or its manufacturer by Weight Watchers International, Inc., the owner of the Weight Watchers ® and PointsPlus ® trademarks.

Aunt Millie's Hearth Buns are made with whole grain flour, are generously-sized and add a special touch to your grill outs.

Directions
1 - Preheat the oven to 400 degrees F. On a small, parchment-lined baking sheet, spread out the florets of broccoli. Toss them with about a tablespoon of olive oil and a few pinches of salt and pepper. Transfer to the oven to roast for 15 minutes, just until they're bright green in color. Remove from the oven and set aside.
2 - Meanwhile, in a small saucepan set over medium heat, add the butter. When the butter is melted, pour in the flour and mix until a paste forms. Cook the flour/butter mixture for about a minute, stirring the entire time. Pour in the milk and whisk vigorously.Stir in the minced garlic and bring the mixture to a gentle simmer, until the mixture has thickened and coats the back of a wooden spoon, about 3-5 minutes. Turn the heat off and stir in 3/4 cup of the grated Gruyere cheese, along with salt to taste (I added about 1/2 teaspoon of salt) and a few pinches of black pepper.
3 - To assemble the tartines, place slices of bread on a baking sheet. Divide the broccoli between the bread. Spoon a few tablespoons the béchamel sauce over the broccoli and top with a handful of Gruyere. Sprinkle the tops with a few pinches of red pepper flakes. Place the tartines under the broiler (being sure to watch them the entire time!) and bake until the cheese is melted and lightly golden brown, about 3-5 minutes.
Yield: Makes 2 tartines

There was a free sample of the Fiber One® Cookies - Soft Baked Cookies Chocolate Chunk in last Sundays Paper. Tried and loved them, one of the best cookies I've had! They come in 3 varieties, sort of hard to find because they are new though. Great source of Fiber.

Fiber One® Cookies
Each delicious cookie has 20% of your daily value of fiber; treat yourself to any one of our classic flavors.

Soft Baked Cookies Chocolate Chunk

A delightfully soft and chewy cookie that you can feel good about. A classic favorite baked with delicious chunks of chocolate - each cookie contains 20% of your Daily Value of Fiber and is individually packaged for easy on-the-go convenience.
- 20% daily value of fiber
- 5 Grams of fiber per serving

Friday, February 21, 2014

We missed the damaging part of the storm that moved through the region. Got a lot of heavy rain with some strong winds from time to time. The rain did get rid of most of our snow that was left though. I actually think it's more windy today than overnight. Went to Kroger to pick up a few items and was heading home on I-75 and it was struggle for everyone driving as the winds were very high. For dinner tonight, one of my favorites, Taco Night! Black Bean and Jennie - O Turkey Tacos with the new Ortega Fiesta Flats.

As usual when it's Turkey Tacos it's Jennie -O Ground Turkey! Love the Jennie -O Turkey Products, always fresh and low calorie and low carb. I started by frying the Ground Turkey in Canola Oil and seasoned it with Sea Salt, Ground Roasted Cumin, Cilantro Flakes, and 1 package of Old El Paso Low Sodium Taco Seasoning. As I added the Taco Seasoning Mix I also added 1 can of Bush’s Low Sodium Black Beans, I had drained and rinsed them before I added them. Black Beans with Ground Turkey is a perfect pairing for Tacos, added flavor and protein. Mixed well until everything was coated and then simmered another 5 minutes until heated through. The Black Bean and Ground Turkey mix is a perfect one for Tacos, they complement each other very well.

For my other toppings I used 1 small can of Mario Sliced Black Olives, Sargento 4 Cheese Mexican Shredded Reduced Fat Cheese, Dole Shredded Lettuce, Dean's Guacamole, Old El Paso Taco Sauce, and all in a Ortega Fiesta Flats. I love Taco Nights! You can have so many different types of Tacos with so many different toppings, just endless options for dinner. First time we tried the New Ortega Fiesta Flats. They make a nice option to the regular Taco Shell. Their 150 calories and 17 net carbs per serving, 2 Shells make a serving. They're nice size, so you can load them up with healthy toppings. Another plus is they seem to hold their shapes, even after a couple of bites. I'll keep box of these in the pantry. For dessert later a Weight Watchers Mini Ice Cream Cone.

16 Hearty Soups for Friends and Family and it's all from the Delish web site.

16 Hearty Soups for Friends and Family

It's the time of year when it pays to stay indoors and perfect warm, nourishing soups for friends and family. From spicy to creamy, to a classic Indian soup made with split yellow peas and jalapeños, each of these soups offer the right kind of fuel for your heart and health this season.

Have you been enjoying adding soup to your expanding repertoire? Keep on surprising admiring dinner guests with one of these lentil, potato or healthy veggie soups.

Feel-Good Soups

It's that time of the year again: the season when rich, hearty soups add some much needed warmth and comfort to the long winter months. We've gathered up some of our favorites that are guaranteed to warm from the inside out.

Root-Vegetable Minestrone

This minestrone is exceptional because it's packed with so many great vegetables and a heavenly toasted angel hair pasta....

Coconut Laksa with Shrimp

This hearty Southeast Asian noodle soup is sweet, spicy, and vibrant, with a tropical creaminess from coconut milk.....

* Click the link below to see all 16 Hearty Soups for Friends and Family

Besides being a great side for fries, here's another use for ketchup. Believe it or not, a great way to polish copper is to rub it with ketchup and let it stand for an hour. Rinse off the ketchup with hot water, then buff to an incredible shine.

Thursday, February 20, 2014

The weather is something around here! In some places we have 4-5 inches still on the ground, then this morning it was pouring the rain along with thunder and lightening. Then as the afternoon hit, the sun came out briefly and it warmed up to the mid 50's. Then tonight some heavy rain and wind coming through, welcome to Southwest Ohio! Hopefully Spring Weather is coming soon! Well for dinner tonight another new recipe, Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots.

Came across this recipe from the Food Network Magazine and it looked and sounded too good not to give it a try! Come on Pork Roast marinated in Blackberry Preserves, sounded good to me. To prepare it I needed; 2 tablespoons Dijon mustard, 2 teaspoons chopped fresh thyme, Kosher salt and freshly ground pepper, 1 4 -to-5-pound boneless center-cut pork loin, trimmed, 1 clove garlic (smashed), 2 red onions, quartered, and 8 slices turkey bacon. Sounding good now doesn't it! I used Polaner Sugar Free Blackberry Preserves, only 10 calories and 2 net carbs per serving, and for the bacon I used Jennie - O Turkey Bacon which is only 30 calories and 0 carbs per slice. I also used a smaller Pork Loin than what the recipe called for.

Then to prepare it was very easy. I combined the preserves, with 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poked the pork in a few spots with a paring knife, then rubbed with the garlic; seasoned with salt and pepper. Then rubbed the pork all over with the preserves mixture, then transferred to a large Hefty resealable bag and refrigerated overnight.

Then today, about 20 minutes before roasting, I removed the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon, then set on the rack. Roasted until the bacon was crisp and a thermometer inserted into the center of the pork registered 145 degrees F, about 1 1/2 hours. Let it rest 10 minutes before serving. It called for making a gravy out of the drippings but I decided not to make the gravy. The Pork came out with just an incredible flavor! The sweetness of the Blackberry Preserves along with the smokiness that the Turkey Bacon provided along with all the other ingredients worked perfect with Pork. Everyone enjoyed this one, another keeper recipe! If your a fan of Pork Roasts you have to try this one. I've left the original recipe along with it's web link at the bottom of the post.

Then for the side dishes it was the Big 3 of Vegetables, Green Beans, Potatoes, and Carrots. I heated up a can of the Del Monte Cut Green Beans & Potatoes. Then I boiled some whole Mini Carrots. Also had a slice of Klosterman Wheat Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

Directions
Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.

About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.

Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.